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Seabass Ochazuke Recipe

Name: Seito Sushi Sand Lakes SEABASS OCHAZUKE Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 pieces sea bass fillets (skin-on); 1 tsp kosher salt; 1 tbs neutral oil (vegetable or grapeseed); 2 pieces lemon wedges; 4 pieces dried shiitake mushrooms; 150 g fresh shiitake or cremini mushrooms, sliced; 10 g kombu (dried kelp); 1200 ml water; 2 tbs light soy sauce; 1 tbs mirin; 1 tbs sake; 1 tsp salt; 2 cups short-grain Japanese rice (cooked, slightly cooled); 1 tbs sesame oil (for pan-frying); 1 tbs neutral oil (for pan-frying); 1 tbs soy sauce (for brushing); 1 tsp miso (optional, for brushing); 1 tsp salt; 2 tbsp scallions, thinly sliced; 1 tsp toasted sesame seeds; 2 sheets nori strips (toasted seaweed); 2 tsp pickled ginger or beni shoga; 0.5 tsp shichimi togarashi (optional)

Inspired by Seito Sushi Sand Lake

Time1h

Serves2

grilled seabass / mushroom dashi / crispy onigiri

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Ingredients

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Grilled seabass

2 pieces sea bass fillets (skin-on)

1 tsp kosher salt

1 tbs neutral oil (vegetable or grapeseed)

2 pieces lemon wedges

Mushroom dashi (ochazuke broth)

4 pieces dried shiitake mushrooms

5.29 oz (150 g) fresh shiitake or cremini mushrooms, sliced

1/3 oz (10 g) kombu (dried kelp)

5.07 cup (1200 ml) water

2 tbs light soy sauce

1 tbs Mirin

1 tbs Sake

1 tsp Celtic sea salt

Crispy onigiri

2 cups short-grain Japanese rice (cooked, slightly cooled)

1 tbs sesame oil (for pan-frying)

1 tbs neutral oil (for pan-frying)

1 tbs soy sauce (for brushing)

1 tsp miso (optional, for brushing)

1 tsp Celtic sea salt

Garnishes & finishing

2 tbsp scallions, thinly sliced

1 tsp toasted sesame seeds

2 sheets nori strips (toasted seaweed)

2 tsp pickled ginger or beni shoga

1/2 tsp shichimi togarashi (optional)

Method

Mushroom dashi (ochazuke broth)

Soak kombu & dried shiitake

Place the kombu and dried shiitake mushrooms in a medium pot with 1200 ml cold water. Let soak 30 minutes (or up to 2 hours) to rehydrate and extract flavor.

Slowly heat to draw dashi

After soaking, slowly bring the pot to just below a simmer over medium heat (do not boil). When small bubbles form around the kombu (about 10–12 minutes), remove the kombu and discard or reserve for another use.

Simmer mushrooms

Add the fresh sliced mushrooms to the pot along with the rehydrated shiitake. Simmer gently 8–10 minutes until mushrooms are tender and broth is aromatic.

Season broth

Stir in light soy sauce, mirin, sake, and 1 tsp salt. Taste and adjust seasoning — the broth should be savory, balanced, and fairly light because it will be poured over rice. Keep the broth warm on the lowest heat until serving.

Crispy onigiri

Form onigiri

Wet your hands with water and rub a little salt on your palms. Divide the 2 cups cooked rice into 4 equal portions. Shape each portion into a compact, slightly flattened triangle or oval (press firmly so they hold together).

Pan-fry until crisp

Heat a nonstick or cast-iron skillet over medium heat. Add 1 tbs sesame oil and 1 tbs neutral oil. Place the onigiri in the hot pan, pressing gently to flatten slightly. Cook 3–4 minutes per side until a golden-brown, crispy crust forms.

Brush with soy/miso

Mix the 1 tbs soy sauce with the optional 1 tsp miso (if using) and brush the browned faces of the onigiri. Cook another 30–60 seconds per side to caramelize the glaze. Remove and keep warm.

Grilled seabass

Prepare fish

Pat the sea bass fillets dry with paper towel. Lightly score the skin with 2–3 shallow diagonal cuts. Season both sides and the cavity lightly with 1 tsp kosher salt; let sit 10 minutes at room temperature.

Grill or pan-sear

Heat a grill pan or skillet over medium-high heat and add 1 tbs neutral oil. Place fillets skin-side down and press gently for 20–30 seconds to prevent curling. Cook skin-side down 4–6 minutes until skin is crisp and releases easily. Flip and cook 1–2 minutes more until the fish is opaque and flakes easily (internal temp ~60°C/140°F).

Finish

Remove fish to a plate and rest 2 minutes. Serve with lemon wedges for squeezing.

Assembly & serving

Place one crispy onigiri in a shallow bowl per serving. Flake half a sea bass fillet over the rice (reserve the other half for a second bowl). Tuck a few slices of cooked mushrooms from the broth alongside the rice.

Ladle the hot mushroom dashi over the rice and fish — pour enough to partially submerge the rice (about 200–250 ml per bowl), leaving the crispy face exposed if you prefer some crunch retained. The hot broth will soften the rice and warm the fish.

Garnish each bowl with sliced scallions, a sprinkle of toasted sesame seeds, a strip or two of nori, and a small spoonful of pickled ginger. Finish with a light dusting of shichimi togarashi if desired.

Serve immediately while broth is hot and the onigiri retains some crispness at the edges.